One of the best things about exploring a new area — particularly in Japan — is trying the local specialties. The Myoko area of Niigata is no exception: the region is famed for its mountain vegetables, top quality rice and locally produced sake and wine. Since the area also sees a significant amount of snow in the winter, many food items are actually stored, exposed and preserved in snow, giving them unique qualities and flavors that are not likely found in other areas of Japan.
One of the specialties to come out of the area is a fermented chili paste called kanzuri, which benefits from the region’s chilly winter conditions. Typically fermented for three to six years, this popular paste is made up of a mix of salt-pickled togarashi peppers that have been exposed to snow, koji yeast and yuzu peels. The result is a spicy, citrusy paste that packs an umami punch and spices up everything from ramen to yakitori.
The city of Joetsu near Myoko is home to the Iwanohara Vineyard, one of the oldest wine producers in Japan, which has over 125 years of history to its name. The vineyard was founded by Kawakami Zenbei, widely known as the father of Japanese grapes and wine, and was where he grew unique grapes for wine including his signature Muscat Bailey A, a mix of both American and European grapes. Wines produced at this vineyard are made with the fruit of vines that have been specially cultivated for the environment around Niigata, which is situated between the sea and mountains. Over the years, wine connoisseurs from around the globe have taken notice of these unique Japanese wines that have emerged from this local vineyard.